Poached apricots

This dish is the perfect summer dessert or breakfast filled with apricots, yogurt and pistachios! Also delicious served with whipped cream or ice-cream.

Poached apricots on yogurt, topped with pistachios


  • 4 apricots

  • 3 dl cane sugar

  • 20 cardamom pods

  • 2 cinnamon sticks

  • 1 tbsp of ground fennel seeds

  • 1/2 liter of 1,5% yogurt naturel

  • A handful of unsalted pistachios

  • 2 tsp of sumac


    1. Pour the yogurt into a big coffee filter and set aside for at least one hour in the fridge. The yoghurt needs to drain a lot of its moisture. The consistency should almost be like that of ricotta or fresh mascarpone.

    2. To a pot, add 600 ml of water and bring to a simmer on low. Add the sugar, cardamom, cinnamon and fennel. This is now going the be the poaching liquid for the apricots. When the water is just around 90-95 degrees Celsius, add the apricots. Poach the apricots gently for around 15 minutes or until nice and soft without falling apart. Make sure to never boil the poaching liquid.

    3. Strain out the apricots and set them aside to cool on the counter. Strain the poaching liquid through a coffee filter back into the pot. Bring the poaching liquid to a heavy boil and reduce to a nice and thick sirup. Shut off the heat and set aside.

    4. Cut the apricots into halves and de-seed. Place the apricots halves gently into the sirup and make sure they're thoroughly coated in the sugary sirup.

    5. Now it's time to plate. Smear a big tablespoon of drained yoghurt on the plate and add a few halved, lukewarm apricots. Sprinkle with some roughly chopped pistachios and sumac.

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